Simple Fare: Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively. Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike. Volume two of the series, Simple Fare: Fall/Winter will be available in September 2017.

Simple Fare: Spring/Summer is a beautifully illustrated cookbook featuring seasonal, market-driven fare that encourages readers to cook simply and intuitively. Karen Mordechai of the acclaimed Brooklyn-based food community Sunday Suppers shares her meals for cooking at home and her studio. The recipes are designed to excite and inspire, each offering 3 to 5 alternate ingredients that can be used in the same preparation. A smoked beet panzanella with purple kale, radicchio and ricotta, for example, suggests a carrot, mizuna, watercress, and yogurt adaptation or tomato, arugula, purple basil, and burrata, allowing the reader flexibility depending on what is fresh at the market. The food is approachable but decidedly nuanced, balancing unexpected flavor profiles with beautiful presentations. With 68 recipes and 97 variations, Simple Fare is an oversize, distinctively designed kitchen essential of more than 165 seasonal recipes. This book is a valuable resource for avid cooks and beginners alike. Volume two of the series, Simple Fare: Fall/Winter will be available in September 2017.

The second book in the seasonal cooking series by Karen Mordechai of Sunday Suppers, Simple Fare: Fall and Winter is a richly illustrated resource, focused on market-driven cooking. It consists of 65 elegant, streamlined recipes for classic dishes, including Roasted Carrots over Smoked Ricotta Toast; Turkish Poached Eggs and Yogurt; Black Rice Bowl with Hummus, Shishito Peppers, and Buttermilk Meyer Lemon Dressing; Braised Beef Ribs and Beetroot; and more. Detailed instructions for preparing alternative flavor profiles are included for most recipes, allowing readers to easily adapt based on the ingredients at hand. Accented by unforgettable photography that showcases Mordechai’s minimalist style, Simple Fare is an oversize, distinc­tively designed kitchen essential.

Rediscover the art of cooking and eating communally with a beautiful, simple collection of meals for friends and family. With her dinner series Sunday Suppers, Karen Mordechai celebrates the magic of gathering, bringing together friends and strangers to connect over the acts of cooking and sharing meals. For those who yearn to connect around the table, Karen’s simple, seasonally driven recipes, evocative photography, and understated styling form a road map to creating community in their own kitchens and in offbeat locations. This collection of gatherings will inspire a sense of adventure and community for both the novice and experienced cook alike.

“An antidote to the veneer of perfectionism so often presented by books of its kind, Wabi-Sabi Welcome offers readers license to slow down and host guests with humility, intention, and contentment.” —Nathan Williams, founder of Kinfolk Wabi-Sabi Welcome is sharing a pot of tea with friends. It is preparing delicious food to nourish, not to show off. It’s keeping a basket of cozy slippers at the door for guests. It is well-worn linens, bouquets of foraged branches, mismatched silverware, and heirloom bowls infused with the spirit of meals served with love. In this lush entertaining manual, author Julie Pointer Adams invites readers into artful, easygoing homes around the world—in Denmark, California, France, Italy, and Japan—and teaches us how to turn the generous act of getting together into the deeper art of being together. In this book, readers will find: unexpected, thoughtful ideas and recipes from around the world; tips for creating an intimate, welcoming environment; guidelines for choosing enduring, natural decor for the home; and inspiring photographs from homes where wabi-sabi is woven into daily living.

What happens when ideas presented as science lead us in the wrong direction? History is filled with brilliant ideas that gave rise to disaster, and this book explores the most fascinating--and significant--missteps: from opium's heyday as the pain reliever of choice to recognition of opioids as a major cause of death in the U.S.; from the rise of trans fats as the golden ingredient for tastier, cheaper food to the heart disease epidemic that followed; and from the cries to ban DDT for the sake of the environment to an epidemic-level rise in world malaria. These are today's sins of science--as deplorable as mistaken past ideas about advocating racial purity or using lobotomies as a cure for mental illness. These unwitting errors add up to seven lessons both cautionary and profound, narrated by renowned author and speaker Paul A. Offit. Offit uses these lessons to investigate how we can separate good science from bad, using some of today's most controversial creations--e-cigarettes, GMOs, drug treatments for ADHD--as case studies. For every "Aha!" moment that should have been an "Oh no," this book is an engrossing account of how science has been misused disastrously--and how we can learn to use its power for good.

Grounded in the belief that 'less is more', A Simple Table is about a shared love for a natural, balanced and sustainable way of living, good food and drink, and the simple measures we can take to have a healthier body and mind. Chi and Natali's easy recipes are brimming with beautiful flavours, full of fresh, whole foods that provide energy for the challenges of modern life. Gently guiding you towards ingredients that nourish your body, nothing is 'forbidden'; rather their focus is on uncomplicated food and on helping you to make simple, nutritionally-engaged switches to your store cupboard, so that you can eat healthy, natural food and live well. A Simple Table will inspire readers to cook with the seasons, embrace local produce and cook from scratch. Whether you are coming home late from work and need a quick yet wholesome supper, planning a weekend brunch with friends, or want to get your day off to the best possible start with a breakfast that will nourish and sustain you through your morning, there is something here for every occasion. In addition to the recipes, the book offers rituals that instil calm within a busy daily routine; from natural beauty and tips for sleeping, to gentle movement, meditation and daily gratitude. The authors present a refreshing modern approach to everyday living, and their aspirational message and calming tone cannot fail to inspire readers to bring the same balance to their own lives. Amid the pressures and demands of modern life, A Simple Table will encourage us to stay grounded. Feed your body and soul with this stunning book and support and sustain the way you live and eat now. 'I love these girls and their approach to food and life, I'd like to sit around their table everyday' Anna Jones, author of A Modern Way to Cook

This textbook provides a fast-track pathway to numerical implementation of phase-field modeling—a relatively new paradigm that has become the method of choice for modeling and simulation of microstructure evolution in materials. It serves as a cookbook for the phase-field method by presenting a collection of codes that act as foundations and templates for developing other models with more complexity. Programming Phase-Field Modeling uses the Matlab/Octave programming package, simpler and more compact than other high-level programming languages, providing ease of use to the widest audience. Particular attention is devoted to the computational efficiency and clarity during development of the codes, which allows the reader to easily make the connection between the mathematical formulism and the numerical implementation of phase-field models. The background materials provided in each case study also provide a forum for undergraduate level modeling-simulations courses as part of their curriculum.

Two friends. Five months. One car. Ten provinces. Three territories. Seven islands. Eight ferries. Two flights. One 48-hour train ride. And only one call to CAA. The result: over 100 incredible Canadian recipes from coast to coast and the Great White North. In the midst of a camping trip in Squamish, British Columbia, Lindsay Anderson and Dana VanVeller decided that the summer of 2013 might be the right time for an adventure. And they knew what they wanted that adventure to be: a road trip across the entire country, with the purpose of writing about Canada's food, culture, and wealth of compelling characters and their stories. 37,000 kilometres later, and toting a "Best Culinary Travel Blog" award from Saveur magazine, Lindsay and Dana have brought together stories, photographs and recipes from across Canada in Feast: Recipes and Stories from a Canadian Road Trip. The authors write about their experiences of trying whale blubber in Nunavut, tying a GoPro to a fishing line in Newfoundland to get a shot of the Atlantic Ocean's "cod highway," and much more. More than 80 contributors--including farmers, grandmothers, First Nations elders, and acclaimed chefs--have shared over 90 of their most beloved regional recipes, with Lindsay and Dana contributing some of their own favourites too. You'll find recipes for all courses from Barley Pancakes, Yukon Cinnamon Buns, and Bannock to Spot Prawn Ceviche, Bison Sausage Rolls, Haida Gwaii Halibut and Maritime Lobster Rolls; and also recipes for preserves, pickles and sauces, and a whole chapter devoted to drinks. Feast is a stunning representation of the diversity and complexity of Canada through its many favourite foods. The combination of Lindsay and Dana's capitivating journey with easy-to-follow recipes makes the book just as pleasurable to read as it is to cook from.

From debut author Daniel Abraham comes A Shadow in Summer, the first book in the Long Price Quartet fantasy series. The powerful city-state of Saraykeht is a bastion of peace and culture, a major center of commerce and trade. Its economy depends on the power of the captive spirit, Seedless, an andat bound to the poet-sorcerer Heshai for life. Enter the Galts, a juggernaut of an empire committed to laying waste to all lands with their ferocious army. Saraykeht, though, has always been too strong for the Galts to attack, but now they see an opportunity. If they can dispose of Heshai, Seedless's bonded poet-sorcerer, Seedless will perish and the entire city will fall. With secret forces inside the city, the Galts prepare to enact their terrible plan. In the middle is Otah, a simple laborer with a complex past. Recruited to act as a bodyguard for his girlfriend's boss at a secret meeting, he inadvertently learns of the Galtish plot. Otah finds himself as the sole hope of Saraykeht, either he stops the Galts, or the whole city and everyone in it perishes forever. At the Publisher's request, this title is being sold without Digital Rights Management Software (DRM) applied.

In our current bustle, lunch has been outsourced to stand-up counters, reduced to take-out platters, wrapped and rolled and packaged. But it doesn’t need to be so. Peter Miller makes lunch every day at his bookshop in Seattle. It may be only a salad or a sandwich, but he and his team put it together each day without a formal kitchen. It is a moment set aside, away from the computer and the clock. Lunch at the Shop is a call to lunch. On the most basic level, the book is a primer for making lunch for a few people at work, including more than 45 tried-and-tested, deliciously simple recipes. However, the essence of the book is about adopting a lifestyle that allows food to be savored every day, in a way that is easy, fresh, healthy, and a pleasure. “You may not know it yet, but you are hungry for what is bound and written on these pages. As he did for me, Peter Miller will help fill you up. I’m sure of it.” —Matthew Dillon, James Beard Award–winning chef of Sitka & Spruce, The Corson Building, and Bar Sajor

Chef Mina Stone has been cooking delicious lunches at Urs Fischer's Brooklyn-based art studio for the past five years and producing private gallery dinners in the New York art world since 2006. "Cooking for Artists" presents more than 70 of Stone's family-style recipes inspired by her Greek heritage and her love of simple, fresh, seasonal food. The book is designed by Fischer and includes drawings by Hope Atherton, Darren Bader, Matthew Barney, Alex Eagleton, Urs Fischer, Cassandra MacLeod, Elizabeth Peyton, Rob Pruitt, Peter Regli, Josh Smith, Spencer Sweeney and Philippos Theodorides-all members of the community of artists that delights in Stone's cooking.

Based on the hit Instagram @LivefromSnackTime, here are irresistible quotes from the elementary school classroom that prove kids really do say the darndest things--and even more so when their parents aren't around. NYC school teacher Alyssa Cowit was so surprised by the funny things her students would say that she started an Instagram account to chronicle them. From friends, siblings, and pets to lying, love, and homework, the wisdom and witticisms on Live from Snack Time have been picked up by Today, Huffington Post, Good Housekeeping, Buzzfeed, and more. Now, Cowit collects her favorites plus never-before-seen ones in a sweet gift that celebrates the innocent (and sometimes not-so-innocent) revelations of children. From the Hardcover edition.

The creator of the immensely popular Salad for President blog presents a visually rich collection of more than 75 salad recipes, with contributions and interviews by artists/creative professionals like William Wegman, Tauba Auerbach, Laurie Anderson, and Alice Waters. Julia Sherman loves salad. In the book named after her popular blog, Sherman encourages her readers to consider salad an everyday indulgence that can include cocktails, soups, family style brunch dishes, and dinner-party entrées. Every part of the meal is reimagined with a fresh, vegetable obsessed perspective. This compendium of savory recipes will tempt readers in search of diverse offerings from light to hearty: Collard Chiffonade Salad with Roasted Garlic Dressing and Crouton Crumble, Heirloom Tomatoes with Crunchy Polenta Croutons, or Flank Steak and Bean Sprouts with Miso-Kimchi Dressing. On the lighter end there are Grilled Hearts of Palm with Mint and Triple Citrus, Persimmon Caprese, and fresh Blood Marys. The recipes, while not exclusively vegetarian, are vegetable-forward and focused on high-quality seasonal produce. Sherman also includes insider tips on pantry staples and growing your own salad garden of herbs and greens. Salad—with its infinite possibilities—is a game of endless combinations, not stifling rules. And with that in mind, Salad for President offers a window into how artists approach preparing their favorite dishes. She visits sculptors, painters, photographers, and musicians in their homes and gardens, interviewing and photographing them as they cook. Utterly unique in its look into the worlds of food, art, and everyday practices, Salad for President is at once a practical resource for healthy, satisfying recipes and an inspiring look at creativity.

40 seasonal meals, 100 recipes, and loads of tips and strategies to make weeknight dinners work Reclaim the family dinner! In Feeding a Family, nutritionist and mom Sarah Waldman lays out all the tools you need to break out of the mealtime rut and turn dinner into a nutritionally fulfilling and happy occasion--despite busy schedules, long work days, and picky eaters. Through forty complete meals, you'll discover hearty dinners the whole family will love, including: � A meal for using up the best summer garden produce: Make-ahead Zucchini, Beef, and Haloumi Cheese Skewers with Chimichurri Sauce paired with Tomato, Peach, and Red Onion Panzanella and Lemon-Blackberry Custard � A cozy and comforting dinner for a frenzied fall day: Creamy Tomato and Spinach Soup with Grilled Cheese Croutons and Pear Pie in Cornmeal Crust � The perfect meal for the busiest night of the week: Slow Cooker Indian Butter Chicken with Sweet Peas and Lemon-Pecan Shortbread Cookies � A warming (and fun) winter meal: One-pot Slurpee Noodle Bowls with simple Chocolate, Peanut Butter, and Date Truffles for dessert � Sunday suppers for when you have a bit more time to play in the kitchen, such as Homemade Pasta with Heirloom Tomato Sauce and Pavlova with Blueberries With suggestions for including older kids in mealtime prep, tips for feeding baby, and ideas for extending ingredients for "tomorrow's dinner," Feeding a Family is a playbook that includes the whole family.

God has and does speak to His people. He wants to speak to you now. So what can you do to better hear and recognize His voice? Throughout his time as a Senior Pastor, members of his congregation have asked Pastor David Stine many questions about the Christian faith, but there is one that he continuously hears the most: “How do you make contact with God and hear His voice?” In Hearing from God, David presents a five-step process designed specifically to help Christians grow in their ability to listen for and better recognize God’s voice. David shares personal stories about how, after applying these steps to his own life, God has specifically answered his prayers and provided clear direction for him. This Scripture-based guide includes a 40-day devotional with carefully chosen Bible passages, questions for reflection, ideas for personal worship, and space for two-way journaling—everything you need to receive God’s message to you. Hearing from God will transform your ability to hear God’s voice, enrich your relationship with Him, and better understand His will for your life.